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    You are in: Home / Recipes / Rasmalai Recipe
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    Rasmalai. Photo by sharda

    1/4 Photos of Rasmalai

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    sharda's Note:

    Sweet milk balls in thick milk.This recipe is really great.when I was in India I used to make it with fresh cow's milk.But in the USA its hard to find fresh cow's milk ,so I just make it with Samrock whole milk or any whole milk.Every time it comes out great.

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    Serves: 7-8



    Units: US | Metric


    1. 1
      Sour the whole milk with lemon juice.
    2. 2
      Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
    3. 3
      After 1/2 hour take out the weight and knead the chenna very properly.
    4. 4
      Make small balls of the size of dime.
    5. 5
    6. 6
      In a sauce pan boil 3 cups of water and sugar together.
    7. 7
      when it starts to boil, drop in the chenna balls.
    8. 8
      On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
    9. 9
      In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
    10. 10
      Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
    11. 11
      Now take out the chenna balls from the sugar syrup.
    12. 12
      While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
    13. 13
      switch off the heat.
    14. 14
      place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
    15. 15
      Serve cold.

    Ratings & Reviews:

    • on September 28, 2010


      A bit time consuming but well worth the effort. Turned out perfect and everybody love it! Thank you, Sharda, for sharing this wonderful recipe, definitely a keeper.

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    • on September 08, 2008


      this was really great ! i always wanted to make this at home. the only problem i had was souring the milk. i didnt really get any curds from just the lemon juice but when i cooked the milk on the stove for like 2 minutes then i got a lot. i dont know y this happened, but the flavor was really great. thanks !

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2007


      Gee.. It took some time to prepare these but I'm so happy to have taken the challenge.. I AM going to make these again this week, because it was simply not enough. Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Rasmalai

    Serving Size: 1 (343 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 401.7
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 11.9 g
    Cholesterol 68.3 mg
    Sodium 105.4 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 0.3 g
    Sugars 49.0 g
    Protein 8.0 g

    The following items or measurements are not included:

    saffron strands

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